FRUIT CULTURE. 779 



Plums. The origin of most of the cultivated varieties of the plum may be traced to 

 Southern Asia, or the southern portion of Europe, although there are three or more species 

 of the wild plum in this country; these are, however, very rarely grown in gardens, since the 

 cultivated varieties are so greatly superior to them in quality. Plums are delicious fruit, and 

 if the curculio, the enemy most destructive to this fruit, can be kept at bay, they may be 

 easily raised in great abundance, since the tree is naturally hardy, a vigorous grower, and 

 very productive. 



Varieties. There are a large number of varieties of the plum, and additions to the list 

 are frequently being made by seedlings raised in this country. Still we know of nothing better 

 than one of the old and well known varieties, the GREEN GAGE, although there are others 

 that approximate near to it in quality. Other fine varieties are the IMPERIAL GAGE, PURPLE 

 FAVORITE, WASHINGTON, COB S GOLDEN DROP, JEFFERSON, MADISON, LOMBARD, HIGHLAND, 

 REINE CLAUDE DE BAVAY, and SMITH S ORLEANS. The first mentioned may be regarded as 

 of the best quality; the Washington, Jefferson, Madison, and Imperial Gage are among the 

 largest and most beautiful of plums, while Coe s Golden Drop, and Eeine Claude de Bavay 

 are fine late maturing varieties. 



Cultivation, etc. Plums are commonly propagated by sowing the seeds of almost 

 any thrifty growing variety, and the trees budded when about two years old with a choice 

 variety desired for propagation. Like the peach, and other similar fruit, the stones 

 should be planted in the autumn. The soil best adapted to the plum is a heavy loam, or soils 

 in which there is a considerable amount of clay. It will, however, grow vigorously in almost 

 any section of the country, but fruit of the best and finest flavor is produced on soils 

 of the above mentioned quality. Sandy soils are most liable to trouble with the curculio 

 than others, although none are entirely exempt. Common salt has been found one of the best 

 fertilizers -for this fruit, to be applied as a top-dressing about the roots. The plum thrives 

 best when shallow cultivation is given the soil; in fact, it cannot give the best results possible 

 to be obtained, in turf ground. But littlep runing is required, except thinning out and taking 

 away, decayed branches. Old trees may be rejuvenated in a measure by heading them in 

 rather closely, and applying a good top-dressing of salt, wood ashes, and other fertilizers to 

 the roots. 



Diseases and Insects Of the Plum. There are but two serious obstacles in the 

 successful culture of the plum in this country, and these are the curculio or plum weevil, and 

 the black knot. For description and treatment, see DISEASES AND ENEMIES OF FRUIT. 



Apricots. A native of Arabia, and the higher regions of Central Asia, the apricot 

 requires a rather warm climate, and a rich, dry soil, to attain its highest degree of excellence. 

 It is, however, grown quite successfully in some sections of the North, but thrives best in the 

 Southern Middle, and Southern States. It belongs to the plum species, and is a very 

 handsome and delicious fruit, ripening shortly after cherries, and before plums. 



Varieties. There are fewer varieties of the apricot than of most cultivated fruits. 

 The BREDA is one of the hardiest trees for general culture, and the fruit, though small, is 

 highly flavored and rich, making a fine dessert dish. The MOORPARK is one of the most 

 popular and widely disseminated varieties in this country. The HEMSKIRKE, a large, 

 beautiful English variety, is juicy, and of a rich, plum-like flavor; other varieties that might 

 be numbered among the best are the LARGE EARLY, ROYAL, TURKEY, EARLY GOLDEN, and 

 PEACH. 



Cultivation. The apricot requires a deep, dry soil of a rich quality. It grows very 

 rapidly, and requires considerable pruning. When budded upon the plum the tree is more 



hardy and long lived than when budded upon the peach. In general management and 

 VOL. II. 42 



